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I love my local butcher. I went in for some beef for a Vietnamese salad, but noticed while I was there some lovely fresh looking oxtail. I have a general policy of buying things like this, that you don’t see all the time, whenever I have the chance, so I had him parcel me up several meaty chunks of tail. He asked if I’d been to The Chili Pickle restaurant – I have, of course, and blogged about it to boot – and said they do a great oxtail madras and I might consider an Indian approach to my oxtail. Brilliant!

As luck would have it, I found The Chili Pickle’s oxtail madras recipe when I was poking around for inspiration, or at least some version of it. It looks amazing but a bit cheffy. There’s not really a world in which I’m going to braise meat for hours and then strain the liquid, only to start again making a whole new sauce. I mean maybe, for company, but not on a weeknight. The whole fecking point of a braise is that you can go away and forget about it and then, magically, there’s sticky delicious meat and a sauce. Also, given that I couldn’t start cooking till after work, we’d have been eating at midnight if the end of the braise was just the starting point of a whole new cooking phase. So in the interests of Mr Lemur’s stomach, I decided to make a simpler take on the oxtail madras. I’m not sure that it still qualifies as a madras after my tinkering so I’m just going to call it an oxtail curry. Read the rest of this entry »

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